Friday, March 26, 2010

Thursday, March 25, 2010

Meatless Meal: Zucchini Parmesan and Angel Hair Pasta


Recipe:

2 large zucchini's cute in half and then sliced into 1/4" to 1/2" slices
3 cups marinara sauce If you have extra sauce, reserve to serve on top of the Angel Hair pasta. When using this recipe, do not add mushrooms.
1/4 cup flour
Olive oil for frying
1/2 cup parmesan cheese (you can substitute mozzarella if you prefer) shredded

Preheat oven to 350 degrees.

Heat a heavy skillet. Add 4 tbsp. olive oil. Salt and pepper zucchini slices lightly. Coat each slice with flour. Add to hot oil and fry golden brown, over medium, on both sides.

Place fried slices on paper towel to absorb excess oil.

Fry until all the zucchini slices are done.

Place approximately 1/4 cup of sauce in a baking dish. Place one layer of the zucchini slices and add 1/2 cup of the sauce. Alternate until all the zucchini slices are in baking dish. Be sure to end with the marinara sauce on top. Sprinkle the shredded cheese on top of marinara sauce.

Cover with foil paper and place in hot oven to bake for approximately 1/2 hour.

Serve with cooked Angel Hair pasta.

Wednesday, March 17, 2010

Saturday, March 13, 2010

Meatless Meal: Linguine With White Clam Sauce

When I was in New Jersey, I made this dish for my mom. You can tell that the clams were Jersey clams (Cherrystones) because of their large size.


Picture Source


Picture Source

In Hawaii, the only fresh clams available are the tiny Manila clams.

The following is the recipe:

Photo by Esther G.

Recipe:

2 cans of minced or chopped clams
3 large garlic cloves, minced
1/4 cup white wine
1 dozen Cherrystone clams or 24 Manila Clams (washed and ready to cook)
1/4 cup minced Italian parsley
Salt and Pepper to Taste
1 lb. Linguine, cooked and hot
2 Tablespoons Extra Virgin Olive Oil


Heat a skillet over medium heat. Add the olive oil and garlic. Brown the garlic, making sure not to over-brown or burn. Add the clam broth from both cans to the skillet, along with the white wine. Simmer until it boils. Add the minced or chopped clams and the fresh clams. Cover and simmer over medium heat until the fresh clams open. Discard any clam that do not open after a few minutes in simmering sauce. Season to taste and add the parsley. Serve over cooked linguine. Serve immediately.

4 Servings.

Wednesday, March 10, 2010

Chinese Fried Rice


Recipe:

Cold cooked rice made from 2 cups long grained rice
1/2 can of SPAM, cut into small squares -or- 6 slices of bacon -or- combination: fry until brown and crispy but be careful not to burn
4 eggs, scrambled
1/2 cup minced green onions
1/2 cup frozen peas, thawed
Salt, white pepper and MSG (optional) to taste

Heat a wok or large skillet.  Add approximately 2 tablespoons vegetable oil.  Add the rice and fry until rice is hot.  Add the browned meat, eggs, peas and stir quickly. 

Finally, season with salt and white pepper. 
Garnish with green onions.

Egg Drop Soup


Recipe:

NOTE: This recipe is being revised because I forgot an ingredient and to make it quicker to make.

6 cups chicken broth made from fresh chickens
2 eggs beaten
1/2 minced cooked chicken gizzards (optional)
Salt, white pepper and MSG (optional)
Minced green onions for garnish
1 can creamed-style corn

Add the gizzards to the broth and bring the chicken broth to a gentle boil.  Add the corn.  Simmer until soup comes to a gentle boil. Drizzle the egg and stir with a fork to make the eggs threads in hot broth.  Season to taste and garnish with green onions.

Serves approximately 4 persons.

Making Jam Today



Strawberries went on sale today.  $2.50 for a pint of strawberries from the USA, isn't a bad price for Hawaii.  I was able to make a dozen jars of jam with 2 1/2 pints of fresh strawberries.  I will let you know how they turn out tomorrow.  I used Sure Jell this time.  Last time, I use another brand and the jam came out better than I expected...considering it was my first time making cooked jam.

Friday, March 5, 2010

Lenten Meal: Pesto with Macadamia Nuts

Just a little Hawaiian variation on the classic Genovese Basil Pesto Sauce.
Recipe:

2 Cups fresh sweet basil leaves, washed, dried and packed
1/2 cup Parmesan Cheese, grated or shredded
3 large garlic cloves
1/2 cup extra virgin olive oil
1/3 cup roasted chopped Macadamia Nuts
Salt and Pepper to taste

Process all the above in a food processor until smooth.  Serve over hot cooked pasta such as linguine or spaghetti.